March 4, 2009
Despite being Japanese, I used to hate eating cooked fish as a child. I think this may have had something to do with the fact that the only way my mother ever prepared it was overcooked, with a dash of Season All. It’s not that she was a bad cook, she did teach me to [...]
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March 15, 2008
clockwise from top: dried shiitake mushrooms, konbu (dried kelp), niboshi (dried baby sardines), katsuo (dried bonito flakes).
Dashi (along with soy sauce, miso, and mirin) is one of the 4 cornerstones of Japanese cooking. Given the simple, understated nature of many Japanese dishes, good dashi is what sets apart bland salty water from a [...]
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